Journal of Bioenergy and Food Science
type: channel
description: O Journal of Bioenergy and Food Science é uma publicação eletrônica do Instituto Federal do Amapá - IFAP. O objetivo deste trabalho é contribuir para a disseminação do conhecimento através da publicação de artigos científicos (artigos inéditos e originais, revisões e notas científicas) em Português, Espanhol ou Inglês.
publisher: Instituto Federal do Amapá
language: pt-BR
publication name: Journal of Bioenergy and Food Science
issn: 0000-0000
copyright: PROPOSTA DE POLÍTICA PARA PERIÓDICOS DE ACESSO LIVRE Autores que publicam nesta revista concordam com os seguintes termos: Autores mantém os direitos autorais e concedem à revista o direito de primeira publicação, com o trabalho simultaneamente licenciado sob a Licença Creative Commons Attribution que permite o compartilhamento do trabalho com reconhecimento da autoria e publicação inicial nesta revista. Autores têm autorização para assumir contratos adicionais separadamente, para distribuição não-exclusiva da versão do trabalho publicada nesta revista (ex.: publicar em repositório institucional ou como capítulo de livro), com reconhecimento de autoria e publicação inicial nesta revista. Autores têm permissão e são estimulados a publicar e distribuir seu trabalho online (ex.: em repositórios institucionais ou na sua página pessoal) a qualquer ponto antes ou durante o processo editorial, já que isso pode gerar alterações produtivas, bem como aumentar o impacto e a citação do trabalho publicado (Veja O Efeito do Acesso Livre).
items: Morphological characterization of hydrocolloids using scanning electron microscopy and evaluation of their effects in a model system of low-calorie fruit jelly
items: Determination of anthocyanins content and antioxidant activity from Chicha Morada beer made with purple corn (Zea mays L.)
items: Risk assessment of heavy metals (chromium, nickel, lead, copper and iron) in fast foods consumed in Isfahan, Iran
items: Design and Modelling of a Milk Cooling and Storage Unit Based on Peltier and PV Panels
items: Multi-trait selection of sweet sorghum (Sorghum bicolor (L.) Moench) genotypes for bioenergy production
items: Uso do enxofre nos componentes de produção e qualidade de bulbos de cebola
items: Effects of Processing on Nutrient Compounds and Sensory Properties of Parascolopsis aspinosa and Parastromateus niger in Behbahan, Southern Iran
items: Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration
items: Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies
items: Calcium and magnesium silicate in the production of Mombasa grass
items: Tomato waste extract (Lycopersicon esculentum) as a natural antioxidant in soybean oil under heating
items: Izothiazolone based biocides: efficiency evaluation on Staphylococcus warneri isolated from e-coat process rinse water
items: Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.)
items: Physico-chemical characteristics of some Indian and Yemeni Honey
items: Study of the superficial distribution of microorganisms in kefir biofilms prepared with Cupuaçu juice
items: Physicochemical composition and antioxidants of buriti (Mauritia flexuosa Linn. F.) – pulp and sweet
items: Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)
items: Effects of electron beam irradiation on the quality of star apple fruits (Chrysophyllum cainito)
items: Oxides and oxy-sulphates as sources of micronutrients in the construction of the fertility of an oxisol
items: Modeling and analysis of economic scenarios of the whey-based carbonated beverage production process
items: Overview of soybean cultivation and productivity in Bananal/Cantão Island Protected Area, Tocantins: harvests 2008/2009 to 2015/2016
items: Evaluation of shelf life of Formosa papaya (Carica papaya L.) minimally processed using coating of cassava starch and essential clove oil
items: Production and characteristics of protein hydrolysate from tra fish (Pangasius hypophthalmus)
items: Alkaline and alkaline-oxidative hydrothermal pretreatment on cellulose and lignin contents in elephant grass biomass BRS Capiaçu
items: Assemblages of Malvasia grapes from Candia and Lorena on base sparkling wines
items: Water-Energy-Food nexus status in Brazil
items: Productivity of the corn cultivated under low latitude in the inter-crop inoculated with Azospirillum brasilense with diferent doses of nitrogen
items: Analysis of the possible effects of climate change on the cultivation of sugarcane and Eucalyptus in the Tocantins state
items: Azospirillum brasilense and nitrogen in the yield of corn oil, in off-season cultivation, under low latitude
items: Obtaining candied fruit of Calabash (Lagenaria siceraria)

Morphological characterization of hydrocolloids using scanning electron microscopy and evaluation of their effects in a model system of low-calorie fruit jelly
type: item
description: It is important to understand the stability of the formed gels and the factors that affect the behavior of these agents in a complex system to impart desirable properties to a new product. The purpose of this paper was to evaluate the morphological structure of gelling agents, LM-pectin, kappa-carrageenan and guar gum and to study the effects of these gelling agents in low-calorie fruit jelly model systems. Scanning electron microscopy (SEM) analysis allowed us to recognize the morphology of the gelling agents of interest, and showed that only the powdered samples of LM-pectin and kappa-carrageenan presented structures that collaborate for the process of gelling. Based on all the information gathered through the analysis of low-calorie fruit jelly modeling systems using the gelling agents studied, we suggest that the best combinations among the formulations tested were those containing concentrations higher or equal than 75% LM-pectin.
subject: Ciência de Alimentos
  topic: section
subject: Gelling agents
  topic: keywords
subject: guar gum
  topic: keywords
subject: kappa-carrageenan
  topic: keywords
subject: LM-pectin
  topic: keywords
subject: mixture design
  topic: keywords
subject: Food Science
  topic: disciplines
creator: Reginaldo de Souza Monteiro
creator: Michelle Barbosa Lima
creator: Ney Pinheiro Sampaio
creator: Hygor Mezadri
creator: Orlando David Henrique dos Santos
creator: Patrícia Aparecida Pimenta Pereira
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-10-04
publication date: 2020-10-04
starting page: e3102020JBFS
ending page: e3102020JBFS
doi: 10.18067/jbfs.v7i4.310

Determination of anthocyanins content and antioxidant activity from Chicha Morada beer made with purple corn (Zea mays L.)
type: item
description: Beer is the most preferred alcoholic drink in Latin America. Craft-beer adds novel ingredients such as spices, cereals, fruits, or herbs. Purple corn (Zea mays L.) growth in Andes Peruvian is used to made a typical non-alcoholic drink called “Chicha Morada”. Anthocyanins are responsible of purple coration and have healthy properties for humans acting like bioactive compounds. The current study determined anthocyanins monomeric content (TAC) and antioxidant activity of seeds purple corn, cob purple corn, and Chicha Morada beer by the pH-differential method and DPPH assay, respectively. The total anthocyanin content decreased in the order to cob, seeds, and beer. The antioxidant activities decreased in the order to cob, beer, and seeds. Chicha Morada beer remain have antioxidant activity and bioactive compounds that could affect health positively
subject: Ciência de Alimentos
  topic: section
subject: Anthocyanins
  topic: keywords
subject: antioxidant activity
  topic: keywords
subject: purple corn
  topic: keywords
subject: Chicha Morada beer
  topic: keywords
subject: Food science and technology
  topic: disciplines
creator: Fernando Ajala Spessoto
creator: Nayane Tinno Fonteles
creator: Sandriane Pizato
creator: Sergio Sebastian Vega-Herrera
creator: Javier Sulivan PAREDES-MUR
creator: William Renzo Cortez-Vega
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-10-04
publication date: 2020-10-04
starting page: e3042020JBFS
ending page: e3042020JBFS
doi: 10.18067/jbfs.v7i4.304

Risk assessment of heavy metals (chromium, nickel, lead, copper and iron) in fast foods consumed in Isfahan, Iran
type: item
description: The hazards of heavy metals in fast foods have been evaluated in this study. For this purpose, the carcinogenic and the non-carcinogenic hazards of chromium, nickel, lead, copper, and iron concentrations were measured in 40 fast food samples purchased in 2018 from the restaurants in two districts of Isfahan, Iran. The results indicated that in all the tested samples, only the average concentrations of copper are within the permissible limits. For the two groups of children and adults, the highest target hazard quotients for lead were 33.84 and 98.72%, respectively. The cumulative hazard index for all the considered metals in both groups was greater than 1. Of all the heavy metals analyzed in the examined food samples, only chromium (in both age groups) and nickel (in children only) showed an incremental lifetime cancer risk. The concentrations of chromium, nickel, lead, and iron in Mushroom burger, Fried mushrooms, Hamburger with mushroom, and Vegetables pizza were higher than those in other fast foods respectively. Thus, it can be concluded that the mentioned foods are the major sources of heavy metal ingested by human and that their consumption should be closely monitored and managed by the authorities and supervising organizations.
subject: Ciência de Alimentos
  topic: section
subject: Heavy Metals. Fast Foods. Risk Assessment. Public Health. Iran
  topic: keywords
creator: Roya Alsadat madani
creator: shabnam kermani
creator: Masoud sami
creator: zahra Esfandiari
creator: Ebrahim Karamian
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-10-04
publication date: 2020-10-04
starting page: e3032020JBFS
ending page: e3032020JBFS
doi: 10.18067/jbfs.v7i4.303

Design and Modelling of a Milk Cooling and Storage Unit Based on Peltier and PV Panels
type: item
description: Companies and individual entrepreneurs which takes the milk from dairy storage points and dairy farms to distribute in the city centers, use milk cooling units mounted on pickup chassis. Cooling units are manufactured using stainless steel, 1st class Tungsten Inert Gas welded, with a capacity of 200 to 5000 L, designed to remain no liquids inside. Cooling units are required for milk to be delivered to the customer without losing its freshness, without spoiling on the road, hundreds of kilometers on the vehicle. In this study, a milk cooling and storage unit based on a Peltier element with a capacity of 1000 L was designed. Energy calculations and finite element method was used to analyze the design of the developed model. As a result of the analyzes, it has been concluded that the milk can be cooled by three times less energy consumption with the Peltier Centric Cooling Unit developed.
subject: Ciência de Alimentos
  topic: section
subject: Milk tank
  topic: keywords
subject: peltier
  topic: keywords
subject: finite element method
  topic: keywords
subject: ANSYS
  topic: keywords
subject: milk cooling
  topic: keywords
subject: energy harvesting
  topic: keywords
subject: economic analysis
  topic: keywords
subject: Agriculture
  topic: disciplines
subject: Agricultural Engineering
  topic: disciplines
subject: Food Technology
  topic: disciplines
creator: Caner Koc
creator: Maksut Bars Eminoglu
creator: Ugur Yegül
creator: Gökturk Seyhan
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-10-04
publication date: 2020-10-04
starting page: e2962020JBFS
ending page: e2962020JBFS
doi: 10.18067/jbfs.v7i4.296

Multi-trait selection of sweet sorghum (Sorghum bicolor (L.) Moench) genotypes for bioenergy production
type: item
description: The global demand for fuel from renewable sources has expanded rapidly in recent years and sweet sorghum is a crop with high potential for bioenergy production. This study aimed evaluate the performance of sweet sorghum hybrids belonging to the Embrapa Maize and Sorghum breeding program in different edaphoclimatic regions of Minas Gerais and to identify promising hybrids for bioenergy production, considering multiple traits of sweet sorghum. The study was conducted in two experimental areas of Embrapa Maize and Sorghum, in Sete Lagoas and Nova Porteirinha. A total of 36 sweet sorghum genotypes were evaluated, with 28 experimental hybrids and eight controls. The evaluated traits were: days from planting to flowering, plant height, fresh biomass yield, juice extraction, total soluble solids and tons of Brix per hectare. Analysis of variance, multiple comparison test, the Williams index of selection and the index suggested by Mulamba & Mock were performed. The results demonstrated the existence of genetic variability among the genotypes of sweet sorghum, demonstrating the possibility of selecting high-performance genotypes superior. The selection indexes employed were efficient in the selection of sweet sorghum hybrids with higher agroindustrial performance. It was possible to identify hybrids of sweet sorghum promising for bioenergy production.
subject: Ciências agrárias
  topic: section
subject: Sorghum bicolor (L.) Moench
  topic: keywords
subject: hybrids
  topic: keywords
subject: selection index
  topic: keywords
creator: Michele Jorge da Silva
creator: Pedro César de Olieveira Ribeiro
creator: Ruane Alice da Silva
creator: Karla Jorge da Silva
creator: Robert Eugene Schaffert
creator: Rafael Augusto da Costa Parrella
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-10-04
publication date: 2020-10-04
starting page: e2952020JBFS
ending page: e2952020JBFS
doi: 10.18067/jbfs.v7i4.295

Uso do enxofre nos componentes de produção e qualidade de bulbos de cebola
type: item
description: A pungência é um dos principais parâmetros que interfere na qualidade do bulbo da cebola, sendo controlada por fatores genéticos, ambiental e nutricional. Quando os fatores genéticos e ambientais são adequados, o uso de fontes de enxofre pode promover a melhoria da qualidade do bulbo. O objetivo deste trabalho foi avaliar os efeitos da aplicação do gesso agrícola como fonte de enxofre nos componentes de produção e qualidade pós-colheita de duas cultivares de cebola sob condição de ambiente úmido com moderada deficiência hídrica. O delineamento experimental foi em blocos casualizados com quatro repetições, em esquema fatorial 5x2. O primeiro fator representa cinco doses de enxofre (S-SO42-) (0, 50, 100, 150 e 200 kg ha-1) e o segundo fator por duas cultivares de cebola (Bella Vista e Bella Catarina). A fonte de enxofre utilizada foi o gesso agrícola (15% S-SO42). O aumento nas doses de enxofre proporcionou resultados positivos na massa dos bulbos, produtividade, acidez total e pungência de ambas as cultivares de cebola. A maior produtividade foi de 24,5 t ha-1 obtida através da Bella Catarina com o uso de 200 kg SO42- ha-1. O gesso agrícola como fonte de enxofre e uma alternativa promissora na produção e qualidade da cebola no Sul do Tocantins.
subject: Ciências agrárias
  topic: section
subject: Allium cepa L.
  topic: keywords
subject: gesso agrícola
  topic: keywords
subject: doses
  topic: keywords
subject: produtividade
  topic: keywords
subject: pós-colheita
  topic: keywords
creator: Larissa Urzêdo Rodrigues
creator: Taynar Coelho de Oliveira Tavares
creator: alvaro jose Gomes Faria
creator: Marcelo Cruz Tomazi
creator: Rodrigo de Castro Tavares
creator: Ildon Rodrigues do Nascimento
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-10-04
publication date: 2020-10-04
starting page: e2902020JBFS
ending page: e2902020JBFS
doi: 10.18067/jbfs.v7i4.290

Effects of Processing on Nutrient Compounds and Sensory Properties of Parascolopsis aspinosa and Parastromateus niger in Behbahan, Southern Iran
type: item
description: The effects of different processes on proximate composition and sensory indexes two fish species investigated. Used methods were AOAC for analysis of samples. Frying method decreased protein amount in Parascolopsis aspinosa (Rao & Rao, 1981), but roasting reduced the protein contents Parastromateus niger (Bloch, 1795). The highest fat amount in Parascolopsis aspinosa but the lowest fat amount found for Parastromateus niger. Parascolopsis aspinosa protein amount decreased by frying way. It can be concluded that some heat processing ways were affected on samples proximate compounds. The effects of frying and boiling on samples sensory properties found significantly different from that of roasting way.
subject: Ciência de Alimentos
  topic: section
subject: Processing ways
  topic: keywords
subject: Fish samples
  topic: keywords
subject: Proximate compounds
  topic: keywords
subject: Sensory properties.
  topic: keywords
subject: Food science and technology
  topic: disciplines
creator: Ali - Aberoumand
creator: Abdulah Yousefi
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-06-30
publication date: 2020-06-30
starting page: e2862020JBFS
ending page: e2862020JBFS
doi: 10.18067/jbfs.v7i3.286

Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration
type: item
description: Emulsifying properties of oil in water emulsions using chicken egg white and dried egg white as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization and interpreted in terms of properties related to the emulsifying activity (EA) and emulsion stability (ES). The effect of NaCl concentration (0.0, 0.1, 0.5 and 1.0 % w/w), chicken egg white and dried egg white concentration (1.0, 2.5 and 5.0 % w/w) was studied using two vegetable oils, namely corn and canola. In general, it was observed that the EA and ES increase with increasing protein content and salt concentration, in a manner consistent with past research.
subject: Ciência de Alimentos
  topic: section
subject: Conductivity
  topic: keywords
subject: Emulsifying activity
  topic: keywords
subject: Emulsion stability
  topic: keywords
subject: Proteins
  topic: keywords
subject: Salt
  topic: keywords
subject: Canola
  topic: keywords
subject: Corn
  topic: keywords
subject: Food Science and Tecnhology
  topic: disciplines
creator: Gisele Cristina Rabelo Silva
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-06-30
publication date: 2020-06-30
starting page: e3022020JBFS
ending page: e3022020JBFS
doi: 10.18067/jbfs.v7i3.302

Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies
type: item
description: There is a growing demand for reduced-calorie products today due to changing dietary habits of the population. This challenges the food industry to design products that resemble conventional ones concerning physical, physicochemical, and sensory characteristics. Thus, the objective of this study was to evaluate the physical and physicochemical properties and perception of the liking of conventional and low-calorie orange jellies. Two different formulations (conventional and low-calorie) of each type of orange jelly were prepared and assessed under physical, physicochemical, sensory, and statistical analysis. The results showed that the formulated jellies presented differences in terms of the physical and physicochemical parameters studied, except for the color parameter a*. Conventional jelly had lower values of pH, acidity, and soluble solids, and higher moisture content. Additionally, conventional jelly was found to be lighter, more yellow, less rigid, and less viscous, than low-calorie orange jellies most likely due to its shorter cooking time. The two sensorial methodologies (time-intensity and temporal dominance of sensations analysis) used showed differences in perception of the evaluated stimuli, with the conventional orange jelly having higher dominance intensities for sweet taste and acidity. The low-calorie orange jelly presented a bitter taste, most likely due to the use of sweeteners.
subject: Ciência de Alimentos
  topic: section
subject: Fruit processing
  topic: keywords
subject: Citrus sinensis L. Osbeck
  topic: keywords
subject: Temporal analysis
  topic: keywords
subject: Rheology.
  topic: keywords
subject: Food science and technology
  topic: disciplines
creator: Bruna Aparecida Simoncello
creator: Cassandra Justina Souza Maia
creator: Reginaldo de Souza Monteiro
creator: Orlando David Henrique dos Santos
creator: Kelly Moreira Bezerra Gandra
creator: Patrícia Aparecida Pimenta Pereira
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-07-01
publication date: 2020-07-01
starting page: e3002020JBFS
ending page: e3002020JBFS
doi: 10.18067/jbfs.v7i3.300

Calcium and magnesium silicate in the production of Mombasa grass
type: item
description: Silicon has been used in several ways to improve plant growth and development; however, there are few experimental results, especially for tropical grasses. Thus, the objective of this work was to evaluate the effects of applying calcium and magnesium silicate on the growth, structure, and herbage mass of Mombasa grass. A completely randomized design was used in a 3 x 3 factorial arrangement with 4 replications and 2 duplicates for replications. The experimental treatments corresponded to two doses of silicon (1,000 and 2,000 kg/ha) and control (0 kg/ha) over 3 growth cycles. The variables evaluated were plant height, number of tillers, specific leaf area, herbage mass, leaf mass, stem mass, the mass of dead material, and root mass. The application of silicate was not able to modify the variables studied. Considering the soil studied, the application of silicate is not recommended to increase the productivity of Mombasa grass, but similar longer-term studies are needed on soils with low Ca and Mg levels.
subject: Ciências agrárias
  topic: section
subject: Beneficial nutrient
  topic: keywords
subject: Megathyrsus maximus
  topic: keywords
subject: silicon
  topic: keywords
subject: Agrarian science
  topic: disciplines
creator: Rubson da Costa Leite
creator: Ana Kassia Ribeiro de Oliveira
creator: Denise Vieira dos Santos
creator: Robson da Costa Leite
creator: Antonio Clementino dos Santos
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-07-01
publication date: 2020-07-01
starting page: e2672019JBFS
ending page: e2672019JBFS
doi: 10.18067/jbfs.v7i3.267

Tomato waste extract (Lycopersicon esculentum) as a natural antioxidant in soybean oil under heating
type: item
description: The tomato processing industry generates a large amount of waste, usually composed of peels and seeds. It is known that the tomato is rich in bioactive compounds, mainly carotenoids (lycopene and ?-carotene), however, studies on the functionality of its residues are scarce. Thus, these residues are discarded without the knowledge of possible antioxidant potential. The objective of this work was to determine the stability of bioactive in soybean oil added to the extract of agroindustrial tomato waste under heating. The extract obtained with ethyl alcohol at the ratio of 1: 5 (w/v) was initially analyzed for total phenolic compounds, lycopene, ?-carotene, and antioxidant activity using the DPPH and ?- carotene / linoleic acid. Subsequently, the extract and the synthetic antioxidants, butylhydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) were applied in soybean oil, and the treatments subjected to heating in Rancimat (180ºC/5 h). The thermoxidated samples were analyzed for the composition of tocopherols by high-performance liquid chromatography (HPLC), phytosterols, and fatty acid profile by gas chromatography (GC). The extract of agro-industrial tomato residues showed moderate results concerning its antioxidant activity, 68% by the DPPH method, and 26.2% of auto-oxidation of the ?-carotene / linoleic acid system. The synthetic antioxidant TBHQ had a greater protective effect on soybean oil when compared to the control, providing greater retention of phytosterols (85%) and tocopherols (93%). Tomato extract can be used as a natural antioxidant in industrialized oils, but with less effectiveness than the antioxidant TBHQ.
subject: Ciência de Alimentos
  topic: section
subject: Vegetable oil
  topic: keywords
subject: Bioactive compounds
  topic: keywords
subject: Antioxidants.
  topic: keywords
subject: Food science and technology
  topic: disciplines
creator: Irene Rodrigues Freitas
creator: Tayane Lise Siqueira Machado
creator: Débora Maria Moreno Luzia
creator: Neuza Jorge
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-07-01
publication date: 2020-07-01
starting page: e2852020JBFS
ending page: e2852020JBFS
doi: 10.18067/jbfs.v7i3.285

Izothiazolone based biocides: efficiency evaluation on Staphylococcus warneri isolated from e-coat process rinse water
type: item
description: The e-coat process is the first step in automotive painting and consists of immersing the part in a conductive water-based paint bath, followed by several rinse tanks and preceded by a rinse tank with demineralized water after pre-treatment. In this process, microbiological contamination is common, which is prevented or eliminated by adding isothiazolone based biocides combined with other active components. The objective of this study was to evaluate the efficiency of two commercial biocides containing the active components, 5-Chloro-2-methyl-2H-isothiazol-3-one (CIT) and 2-Methyl-2H-isothiazol-3-one (MIT), in the inactivation of two Staphylococcus warneri strains, isolated from contaminated water from tanks of an e-coat paint applicator company. The Minimum Inhibitory Concentration (MIC) was 5 mg/L and the Minimum Bactericide Concentration (MBC) was 10 mg/L for both biocides. Survival curves were obtained and the Weibull model was adjusted. The models obtained indicated lower resistance of S. warneri strain isolated from the demineralized water tank and higher inactivation rate of the biocide containing the association of isothiazolinone and ethylenedioxy (dimethanol).
subject: Quí­mica
  topic: section
subject: Painting
  topic: keywords
subject: Electrodeposition
  topic: keywords
subject: Coatings. Weibull model
  topic: keywords
subject: MIC
  topic: keywords
subject: chemistry
  topic: disciplines
subject: organic chemistry
  topic: disciplines
subject: microbiology
  topic: disciplines
creator: Daniel Ramos Oliveira Sutti
creator: Leo Kunigk
creator: Cynthia Jurkiewics
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-04-01
publication date: 2020-04-01
starting page: e2782019JBFS
ending page: e2782019JBFS
doi: 10.18067/jbfs.v7i2.278

Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.)
type: item
description: Pequi (Caryocar brasiliense subsp. brasiliense, Cambess), has relevant levels of lipids, fibers, and carotenoids, and can thus have a relevant effect on lipid metabolism and as an antioxidant agent. Therefore, the purpose of the present study was to describe the physical and chemical characteristics of the pulp of C. brasiliense Cambess collected in two cities of Minas Gerais, as well as its content of phenolic compounds. The fruits of C. brasiliense Cambess were collected in two cities in Minas Gerais: the Ponto Chique and the Jequitai on the ground after a natural fall, being submitted to hygiene and manually pulped. Then, the fruits underwent physical and chemical analyzes. To determine the nutritional composition of the fruits, moisture, ash, lipids, proteins, and total carbohydrates were analyzed. In order to prove the bioactive potential of the pequi pulp, an analysis of total phenolic compounds was carried out. The evaluation of the physical and chemical composition of the pulp of C. brasiliense Cambess from different cities in the north of Minas Gerais showed only physical differences and in the contents of phenolic compounds, possibly due to the great geographical proximity. However, further study is needed to determine the viability of pequi pulp as well as the fruits native to different regions of Minas Gerais. Both pulps stood out because of their considerable lipid and ash concentrations. Through the results, the potential of C. brasiliense Cambess was determined. There is evidence for significant antioxidant potential because of natural bioactive compounds present in the pulps.
subject: Ciência de Alimentos
  topic: section
subject: Functional food
  topic: keywords
subject: Health benefits
  topic: keywords
subject: Nutrients
  topic: keywords
subject: Polyphenols
  topic: keywords
subject: Nutrition
  topic: disciplines
subject: Food Engineering
  topic: disciplines
subject: Food science
  topic: disciplines
creator: Nara Rúbia Rodrigues Nascimento-Silva
creator: Nathalia Silva Rodrigues Mendes
creator: Flávio Alves Silva
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-04-01
publication date: 2020-04-01
starting page: e2812019JBFS
ending page: e2812019JBFS
doi: 10.18067/jbfs.v7i2.281

Physico-chemical characteristics of some Indian and Yemeni Honey
type: item
description: The present study aimed to evaluate the physio-chemical properties of four Indian and Yemeni types of honey Coorg and Kashmiri honey (India), Sidr and Acacia honey (Yemen). The honey samples appeared to conform to the European Legislation (EC Directive 2001) for most of the parameters. The moisture content of the samples varied between 13.5 to 19.5g/100g, Indian honey were the highest moisture content. PH values ranged between 4.7 to 5.6, all tested samples were light acidic. Electrical conductivity ranged from 0.13 to 1.4mS /cm. The color intensity values ranged between 137.3 to 624.7mAU. HMF content fluctuated between 15.4 to 19.9 mg / kg. The ash content varied from 0.05 to 0.68%. The total protein content varied between 0.61 to 1.9 %. The diastase activity values ranged between 9.6 to 11.9 DN. The Kashmiri honey showed the highest value of reducing sugars (64.6 g/100g), while Acacia honey showed the lowest value (59.9 g/100 g) The estimated fructose/glucose ratio for all investigated samples was ranged from 1. 03 to 1.37 and estimated glucose/water ratio was ranged from 1.48 to 1.90. Potassium was found to be the predominant mineral in all honey tested. The highest Potassium content (2176.4 mg/kg) was found in Sidr Yemeni honey. The heavy metals were not detected in all honey samples, that the tested honey was safe for human consumption. The results suggest that Indian and Yemeni honey could be beneficially used as a functional or nutraceutical substance.
subject: Ciência de Alimentos
  topic: section
subject: Honey bee
  topic: keywords
subject: Physicochemical characteristics
  topic: keywords
subject: India
  topic: keywords
subject: Yemen
  topic: keywords
subject: food science and technology
  topic: disciplines
creator: Mohammed Ali Saeed
creator: M. Jayashankar
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-04-01
publication date: 2020-04-01
starting page: e2832019JBFS
ending page: e2832019JBFS
doi: 10.18067/jbfs.v7i2.283

Study of the superficial distribution of microorganisms in kefir biofilms prepared with Cupuaçu juice
type: item
description: Recently, much research in the field of biomaterials has focused on finding better material to serve as a dressing or temporary skin replacement, often without success. Kefir and Cupuaçu (Theobroma grandiflorum Schum) have therapeutic potential for use in this field. In this study, a morphological and statistical analysis of the superficial distribution of bacteria and yeasts in kefir biofilms prepared with Cupuaçu juice, obtained from the inoculation of kefir grains in brown sugar solution was performed. Six samples of different concentrations of the biofilms were obtained, which were analyzed in an Atomic Force Microscope to obtain topography images. Statistical analyses were performed on the surface parameters in order to determine the number and surface coverage of microorganisms in biofilms. The morphological analysis showed that the surfaces of the biofilms are composed of microorganisms similar to bacteria and yeasts. Statistical analysis showed that biofilms with a concentration of Cupuaçu between 10 and 40 g.L-1 present a greater number and coverage of bacteria. All results show that the Cupuaçu 10 g.L-1 biofilm presented the most appropriate, considering that it presented a higher number and coverage of bacteria, which is the antibacterial agent. In this perspective, the results indicate that there is an expectation of biofilms to result in a future application in the pharmaceutical industry.
subject: Biotecnologia e biodiversidade
  topic: section
subject: Biofilms
  topic: keywords
subject: Cupuaçu
  topic: keywords
subject: Morphology
  topic: keywords
subject: Statistics.
  topic: keywords
subject: Biotechnology
  topic: disciplines
creator: Matheus Antonio Nery Ferraro
creator: Erveton Pinheiro Pinto
creator: Robert Saraiva Matos
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-04-01
publication date: 2020-04-01
starting page: e2732019JBFS
ending page: e2732019JBFS
doi: 10.18067/jbfs.v7i2.273

Physicochemical composition and antioxidants of buriti (Mauritia flexuosa Linn. F.) – pulp and sweet
type: item
description: Buriti pulp has an elevated nutritional value and commercial potential, mainly because of its significant amounts of bioactive compounds. The objective of this research was to evaluate the physicochemical characteristics, the antioxidant capacity, and bioactive compounds of buriti pulps and sweets obtained from the Brazilian states of Goiás, Tocantins and Para. The fruits obtained from Tocantins and Para presented greater lipid and energy contents. After processing, the sweets showed reductions in the protein, lipid, fiber and bioactive compound contents. The antioxidant activities and total phenolic compound contents were more significant in the pulp and sweets from Goiás. There was a strong correlation between the phenolic compounds and the antioxidant activity. The total carotenoid content was greater in the buriti pulp and sweet from Tocantins but an 80% reduction in the bioactive compounds was observed in all the sweets produced. Thus, it was concluded that the origin of the fruit influenced its chemical composition and the antioxidant activity. However fruits and sweets can still be considered good dietary sources of bioactive compounds especially carotenoids.
subject: Ciência de Alimentos
  topic: section
subject: carotenoids
  topic: keywords
subject: polyphenols
  topic: keywords
subject: native fruits
  topic: keywords
subject: nutrients.
  topic: keywords
subject: Nutrition
  topic: disciplines
subject: Food science and technology
  topic: disciplines
creator: Nara Rúbia Rodrigues Nascimento-Silva
creator: Flávio Alves Silva
creator: Mara Reis Silva
rights: Direitos autorais (c) 2019 Journal of Bioenergy and Food Science
date: 2020-01-01
publication date: 2020-01-01
starting page: e2792019JBFS
ending page: e2792019JBFS
doi: 10.18067/jbfs.v%vi%i.279

Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)
type: item
description: Impact of microwave-grill-drying (MWGD) at different powers (300, 450 and 600 Watts) on functional properties of berry "Russian olive» was investigated. The effect of microwavewater and oil holding capacities, gelation, foaming and emulsifying, which will provide novel and applicable knowledge for the food industry, was determined. We specifically focused the kinetics drying by increasing microwave-grill powers (300–600W), drying time decreased from 270 to 120s. For dried Russian olive berry at each applied microwave-grill power, water holding capacity values were higher than oil holding capacity values. However, drying at 450W is the best method of retention of functional properties of fresh fruit of E. angustifolia L.
subject: Food Technology
  topic: section
subject: Russian olive. Fruit. Power. Microwave-grill. Kinetics drying. Functional properties.
  topic: keywords
subject: food technology
  topic: disciplines
creator: Soussene Boudraa
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-01-01
publication date: 2020-01-01
starting page: e2752019JBFS
ending page: e2752019JBFS
doi: 10.18067/jbfs.v7i1.275

Effects of electron beam irradiation on the quality of star apple fruits (Chrysophyllum cainito)
type: item
description: Irradiated star apples at the minimum absorbed dose of 400 Gy for phytosanitary purpose in Vietnam have been already approved to import to US. In this study, the fresh star apples were treated with electron beams at doses of 0.4, 0.6, 0.8 and 1.0 kGy to evaluate its effect on quality of fruits. The results showed that electron beam radiation doses of 0.4 kGy and 0.6 kGy did not affect to the surface color and percentage of weight loss of fruits. There was significant difference in overall acceptability score with the values of 3.95, 3.92 and 2.45 between irradiated fruits at 0.4, 0.6 kGy and the control (0 kGy) respectively after 6 days in storage at the ambient conditions (temperature of 26±1oC and humidity of 85-90%). Thus, dose range between 0.4 and 0.6 kGy should be used to extend the shelf life of star apple fruits. Because of the low penetration depth of electron beams onto products, dose uniformity ratio (DUR) in the standard carton box for packaging the star apple fruits as well as absorbed doses outside and inside of fruits were calculated.
subject: Food Technology
  topic: section
subject: Electron beam
  topic: keywords
subject: Irradiation
  topic: keywords
subject: Star apple fruits
  topic: keywords
subject: Quality
  topic: keywords
subject: Dose uniformity ratio
  topic: keywords
subject: Food Technology
  topic: disciplines
subject: Food Science
  topic: disciplines
creator: Ly Thi Nguyen
creator: The Thi Doan
creator: Chung Van Cao
creator: Thu Hong Thi Pham
creator: Duoc Thanh Nguyen
creator: Son Khanh Trinh
rights: Direitos autorais (c) 2020 Journal of Bioenergy and Food Science
date: 2020-01-01
publication date: 2020-01-01
starting page: e2762019JBFS
ending page: e2762019JBFS
doi: 10.18067/jbfs.v7i1.276

Oxides and oxy-sulphates as sources of micronutrients in the construction of the fertility of an oxisol
type: item
description: In cerrado soils, the occurrence of micronutrient deficiency in several crops has been more and more frequent, being caused by the incorrect application of micronutrient sources and doses in the soil. Therefore, the objective of this work was to evaluate sources and doses of different water solubilities in the construction of micronutrient fertility in cerrado soil. The experiment was conducted in a greenhouse, the soil used was a dystrophic Red-Yellow Oxissol. The experimental design was in randomized block (DBC), arranged in a 6 x 2 factorial scheme, with three replications. The treatments consisted of control treatment and five doses for each source (0; 50; 100; 150; 200 and 250 kg ha-1) and two micronutrient sources of different water solubilization (FTE BR12 and Spene®). Spene® presented higher Cu, Zn, B and Mn availability compared to FTE BR12, regardless of the dose used. The agronomic efficiency of Cu, Zn and Mn availability with the use of the Spene® source is 29, 11 and 5% higher than the use of the FTE BR12 source. The use of Spene® in cerrado soils may be a promising alternative in the availability of micronutrient crops.
subject: Ciências agrárias
  topic: section
subject: Copper. Zinc. Boron. Manganese.
  topic: keywords
subject: Agrarian science
  topic: disciplines
creator: Domingos Paschoal Marcon Tezza Neto
creator: Alvaro José Gomes de Faria
creator: Evandro Alves Ribeiro
creator: Fabriny da Silva Ribeiro
creator: Rubson da Costa Leite
creator: Rubens Ribeiro da Silva
rights: Direitos autorais (c) 2019 Journal of Bioenergy and Food Science
date: 2019-09-28
publication date: 2019-09-28
starting page: 109
ending page: 118
doi: 10.18067/jbfs.v6i4.260

Modeling and analysis of economic scenarios of the whey-based carbonated beverage production process
type: item
description: Due to its great polluting potential, different strategies for the industrial use of whey have been adopted. However, in Brazil, a large part of the whey is still not adequately disposed. In this context, the production of carbonated beverages based on whey is an alternative to be considered. However, it is necessary to evaluate the adequacy of the available technology as well as the economic viability of the project in different scenarios before deciding on its implementation. Thus, in this work, mathematical modeling and simulations were proposed to analyze the economic scenarios of the production process of a carbonated beverage based on fermented milk whey added with hibiscus flower extract (Hibiscus sabdariffa L.). The industrial process was structured in four sections: preparation of the fermented whey, preparation of the glucose syrup, preparation of the hibiscus flower extract and preparation of the final drink. The best results were obtained for a whey processing volume of 7,000 kg per batch. The project presented an Internal Rate of Return of 49.77% and a Time of Return of Capital of 10 months. These results show the potential use of whey in the production of carbonated beverages.
subject: Engenharia de Alimentos
  topic: section
subject: Soft-drinks. Economic Analysis. Technical Viability.
  topic: keywords
subject: Food engineering
  topic: disciplines
creator: Weskley da Silva Cotrim
creator: Keyla Cristina Francisco Cotrim
creator: Jamille Coelho Coimbra
rights: Direitos autorais (c) 2019 Journal of Bioenergy and Food Science
date: 2019-09-18
publication date: 2019-09-18
starting page: 97
ending page: 108
doi: 10.18067/jbfs.v6i4.266

Overview of soybean cultivation and productivity in Bananal/Cantão Island Protected Area, Tocantins: harvests 2008/2009 to 2015/2016
type: item
description: The Bananal/Cantão Island Protected Area (APA) is the largest Protected Área in Tocantins State and is the second largest soybean producing region in the Tocantins, establishing a relationship of economic, social and environmental interests that are often conflicting. This article presents the evolution and the main factors that involve the soybean crop in APA. By means of bibliographical researches, field visits and interviews with the soybean farmers of the APA, it was demonstrated the growth of more than 1,700% of the areas planted with soybeans over a period of 8 years, in which there was significant deforestation in the region. It has also been identified that cultivation takes place in large property, encouraged by the climate and low land prices, and the lack of skilled labor is the main difficulty encountered by soy farmers. It was also identified the non-compliance of environmental legislation by local producers.
subject: Ciências agrárias
  topic: section
subject: Bananal/Cantão Island Protected Area. Protected Area. Soybean.
  topic: keywords
subject: Agrarian science
  topic: disciplines
creator: Deny Cesar Moreira
creator: Erich Collicchio
creator: Fábio Brega Gamba
rights: Direitos autorais (c) 2019 Journal of Bioenergy and Food Science
date: 2019-09-28
publication date: 2019-09-28
starting page: 119
ending page: 131
doi: 10.18067/jbfs.v6i4.262

Evaluation of shelf life of Formosa papaya (Carica papaya L.) minimally processed using coating of cassava starch and essential clove oil
type: item
description: The objective of the present work was to evaluate the quality of minimally processed papaya using different concentrations of cassava starch, glycerol and clove essential oil as edible coatings. The papayas were washed, peeled, cut, submerged in the coatings and drained. They were stored in PET packaging for 15 days at 4 °C. Five treatments were obtained: T1 - Control (papaya without coating); T2 – 30% starch, 20% glycerol and 0.5% clove essential oil; T3 - 30% starch, 30% glycerol and 0.5% clove essential oil; T4 - 30% starch, 20% glycerol and 1% clove essential oil; T5 – 30% starch, 30% glycerol and 1% clove essential oil. T1 had the highest mass loss (7.92%) and T4, which lost the least (4.70%). The texture values oscillated as the storage days. In relation to the luminosity, the values decreased with the passing of storage days. T4 was the best in relation to inhibition of psychrotrophic microorganisms and molds and yeasts. Sensorially the T4 treatment was the one that obtained the highest notes at the end of the days of storage. Thus, the T4 treatment was the most efficient to maintain the quality of the papaya.
subject: Ciência de Alimentos
  topic: section
subject: Quality. Sensory evaluation. Papaya. Coatings
  topic: keywords
subject: Food Science and technology
  topic: disciplines
creator: Felipe Mateus Silva Holsbach
creator: Sandriane Pizato
creator: Nayane Tinno Fonteles
creator: Pâmela Davalos de Souza
creator: Rosalinda Arevalo Pinedo
creator: William Renzo Cortez-Vega
rights: Direitos autorais (c) 2019 Journal of Bioenergy and Food Science
date: 2019-09-18
publication date: 2019-09-18
starting page: 78
ending page: 96
doi: 10.18067/jbfs.v6i4.269

Production and characteristics of protein hydrolysate from tra fish (Pangasius hypophthalmus)
type: item
description: The goal of this study was investigate effects of pH and temperature on the production of tra fish protein hydrolysate (FPH) fish protein concentrate (FPC) using alcalase and characterization of FPHs. Temperature of 55 oC and pH 8.5 were the best condition for highest degree of hydrolysis (around 55%) after 60 min of reaction. Under hydrolysis, protein solubility was significantly increased from 4% to >90%. FPC contained fractions of 50, 40, 37, 15, 12, and 11×103 g/mol. After 15 or 120 min of enzymatic reaction, molecular weight was degraded to 4.86 and 4.31 (x103 g/mol) of FPH15 or FPH120 samples. Due to the increasing of protein solubility during the hydrolysis, water holding capacity reduced from 2.81 ml/g (FPC) to <0.3 ml/g of FPH15 and FPH120 samples. Besides, emulsion activity index and emulsion stability index of samples were ordered as FPH15>FPH120>FPC and FPH120>FPH15>FPC. Furthermore, foam activity index and foam stability index of samples were arranged as FPH15>FPH120> FPC. At pH 4.0, all these indexes were lowest. Generally, under enzymatic hydrolysis, FPH could be possessed of different molecular weights and physico-chemical properties. Thus, FPH could reach various demand of industrial applications.
subject: Food Technology
  topic: section
subject: Enzyme. Emulsion. Molecular weight. Protein. Tra fish
  topic: keywords
subject: Food Technology
  topic: disciplines
subject: Food Science
  topic: disciplines
creator: Son Khanh Trinh
creator: Thuy Linh Nguyen
rights: Direitos autorais (c) 2019 Journal of Bioenergy and Food Science
date: 2019-09-18
publication date: 2019-09-18
starting page: 66
ending page: 77
doi: 10.18067/jbfs.v6i4.264

Alkaline and alkaline-oxidative hydrothermal pretreatment on cellulose and lignin contents in elephant grass biomass BRS Capiaçu
type: item
description: The objective of this work was to evaluate the types of alkaline hydrothermal pretreatments on elephant grass using sodium hydroxide and hydrogen peroxide at different temperatures on lignin and cellulose contents. For this, an experimental arrangement was set up to evaluate the effects of temperature and alkaline elements, as well as their interaction on the final concentrations of cellulose and lignin. The tests were performed in triplicate, as well as comparisons of means two to two for the answers obtained, by means of statistical tests. According to the results obtained, the average contents of cellulose for pre-treatment with NaOH at temperatures of 80 and 120 ºC were 56.94% and 57.01% respectively and for peroxide (H2O2) were 53.85% and 53.73%. The average lignin contents at temperatures of 80 and 120 ºC treated with NaOH were 16.09% and 18.40% respectively, and for the pretreatment with H2O2 the contents were 12.13% and 15.00% respectively. With a focus on obtaining fermentable sugars by enzymatic hydrolysis of the pretreated elephant grass, it was concluded that the best option would be the alkaline pre-treatment with NaOH at 80 ºC, generating energy savings and considerable cellulose content.
subject: Bioenergia
  topic: section
subject: Lignin
  topic: keywords
subject: second-generation ethanol
  topic: keywords
subject: Pennisetum purpureum Schum
  topic: keywords
subject: Bioenergy
  topic: disciplines
creator: Emmanuel Zullo Godinho
creator: André Angelo Perin
creator: Tatiana Rodrigues da Silva Baumgartner
creator: Salah Din Mahmud Hasan
rights: Direitos autorais (c) 2019 Journal of Bioenergy and Food Science
date: 2019-06-06
publication date: 2019-06-06
starting page: 51
ending page: 65
doi: 10.18067/jbfs.v6i3.263

Assemblages of Malvasia grapes from Candia and Lorena on base sparkling wines
type: item
description: Sparkling wines produced by the Champenoise method are different oenological products and use of this method the specific characteristics of these wines are assigned. The aim of this study was to test the possibility of using regionally grapes castes in assemblages for wine basis, used to elaborated sparkling rosé wines, verifying the possibility of partially replacing these traditional grapes varieties such as Chardonnay and Pinot Noir, for two important local cultivars, Malvasia de Candia and Lorena. Due to the fact, these two varieties are very productive and well adapted to the region of Pelotas - RS - Brazil. To compose the treatments, three samples were used in three different possible combinations, the processing A1 Classic (traditional) composed of 75% Chardonnay and 25% Pinot Noir; A2 treatment consisting of 15% Pinot Noir, Chardonnay 65% and 20% of Malvasia de Candia; the third treatment A3, with the participation of 65% Chardonnay, 15% Pinot Noir and 20% of Lorena grapes. Sensory tests for two determinations were made. These results showed that the grapes Malvasia de Candia and Lorena have the potential to sparkling wines production as part of an assemblage.
subject: Ciência de Alimentos
  topic: section
subject: Sparkling Rosé wines. Assemblage. Regionally grapes.
  topic: keywords
subject: Enology
  topic: disciplines
subject: Sensory analysis
  topic: disciplines
subject: Winemaking
  topic: disciplines
creator: Ricardo Lemos Sainz
creator: Valdecir Carlos Ferri
creator: Camila Pacheco de Castro de Souza
creator: Veridiana Krolow Bosenbecker
rights: Direitos autorais (c) 2019 Journal of Bioenergy and Food Science
date: 2019-04-01
publication date: 2019-04-01
starting page: 41
ending page: 50
doi: 10.18067/jbfs.v6i2.215

Water-Energy-Food nexus status in Brazil
type: item
description: This article investigates the relationship between the water-energy-food (WEF) nexus in Brazil in an exploratory and statistical study over the period from 2000 to 2013. For that purpose, the explanatory variables considered were the following: Access to improved water; Access to electricity and Average protein supply. Furthermore, it was introduced some brief facts about WEF nexus security in Brazil. With such explanatory variables, it was performed descriptive statistics, ensuring the assumption of data normality approach, and consequently calculating the descriptive statistics and correlation. The results of correlation showed that the quantitative relation between the three factors was extremely strong. These data allowed to understand the relation between these indicators and its status as a nexus in Brazil. Therefore, it is concluded that pursuing an active policy to manage demand in WEF nexus could lead sustainability processes.
subject: Ciências Ambientais
  topic: section
subject: Security
  topic: keywords
subject: Scarcity
  topic: keywords
subject: Natural resources
  topic: keywords
subject: Policies
  topic: keywords
subject: Sustainability.
  topic: keywords
subject: Environmental Science
  topic: disciplines
subject: Sustainability Science
  topic: disciplines
creator: Fernando Caixeta
rights: Direitos autorais (c) 2019 Journal of Bioenergy and Food Science
date: 2019-04-01
publication date: 2019-04-01
starting page: 29
ending page: 40
doi: 10.18067/jbfs.v6i2.244

Productivity of the corn cultivated under low latitude in the inter-crop inoculated with Azospirillum brasilense with diferent doses of nitrogen
type: item
description: Biological nitrogen fixation (BNF) can be viable through the use of bacteria of the genus Azospirillum, a micro-organism potential plant growth promoter. In this sense, the present work was carried out with the objective to study the effect of Azospirillum brasilense diazotrófica bacteria use, inoculated via seeds, in association or not with doses of nitrogen, productivity of corn for industrial purposes. The essays were conduced on two sowing times (10/07 and 8/1/2015), in the inter-crop season, in Palmas-TO, The experimental design in both sowing dates was randomized blocks with 30 treatments and three replications. The treatments were arranged in a factorial scheme 2x3x5, represented by two seed inoculation processes (with and without seed inoculation ) Three genotypes (Orion and Al Bandeirante, open-pollinated varieties, and the double hybrid (AG-1051) and five N levels of nitrogen (0, 50, 100, 150 and 200 kg ha-1) held in coverage. The characteristic studyed was the productivity of grain. Inoculation with Azospirillum brasilense was beneficial under adverse conditions. AG 1051 was potentially superior when inoculated under stress conditions.
subject: Ciências agrárias
  topic: section
subject: Zea mays L. Inoculation. Biological fixation. Nitrogen fertilization. Grain yield.
  topic: keywords
subject: Agrarian science
  topic: disciplines
creator: Breno Araujo Coelho
creator: Vanderlan Carneiro Dias
creator: Joênes Mucci Pelúzio
creator: Clóvis Maurílio de Souza
creator: Guilherme Benko de Siqueira
creator: Weder Ferreira dos Santos
rights: Direitos autorais (c) 2019 Journal of Bioenergy and Food Science
date: 2019-01-31
publication date: 2019-01-31
starting page: 18
ending page: 28
doi: 10.18067/jbfs.v6i1.255

Analysis of the possible effects of climate change on the cultivation of sugarcane and Eucalyptus in the Tocantins state
type: item
description: In recent years there has been an increase in the cultivation of crops for agroenergy purposes in the state of Tocantins, such as sugarcane and Eucalyptus. Because they require high investment, it is relevant for decision-making, the identification of regions with agro-climatic aptitude that are favorable to the good performance of these crops in the State, and to consider the possible impacts of climate change. Thus, the present study aimed to analyze the possible effects of climate change on the cultivation of agroenergy crops (sugarcane and Eucalyptus) in the Tocantins state. This study analyzed the results of two scientific studies carried out in the State, which elaborated the agroclimatic zoning for sugarcane and Eucalyptus urograndis, which projected the effects of future climate change scenarios on the respective zoning, using the GFDL model, for two different periods. It has been found that, irrespective of future climate change, sugarcane cultivation will require irrigation. Considering the two crops analyzed, the most favorable aptitude classes will reduce significantly according to future emissions scenarios. Soon there will be a need to readjust the management currently employed in sugarcane, and this activity may be economically unviable. However, for the cultivation of Eucalyptus urograndis in this condition, it may not be viable in the Tocantins state.
subject: Revisão Bibliográfica
  topic: section
subject: Environmental changes
  topic: keywords
subject: GIS
  topic: keywords
subject: energy crops.
  topic: keywords
subject: agrarian science
  topic: disciplines
subject: agroenergy
  topic: disciplines
subject: environmental
  topic: disciplines
subject:
  topic: disciplines
creator: Erich Collicchio
creator: Rodrigo Barbosa Sellos Lopes
creator: Murilo de Pádua Marcolini
rights: Direitos autorais (c) 2019 Journal of Bioenergy and Food Science
date: 2019-01-31
publication date: 2019-01-31
starting page: 1
ending page: 17
doi: 10.18067/jbfs.v6i1.259

Azospirillum brasilense and nitrogen in the yield of corn oil, in off-season cultivation, under low latitude
type: item
description: The present work investigated the effect of the use of diazotrophic bacteria Azospirillum brasilense, inoculated via seeds, in association or not with nitrogen doses, in the off-season, in the yield of oil in maize genotypes. The trials were carried out in two sowing times in a randomized complete block design (DBC) with 30 treatments and three replications. In each season, treatments were arranged in a 2x3x5 factorial scheme, represented by two seed inoculation processes (with and without inoculation), three corn genotypes (Orion and Al Bandeirante, open pollinated varieties, and Double Hybrid (kg ha-1), an analysis of individual variance and, afterwards, the results of the analysis of variance (kg ha-1) and five nitrogen doses (0, 50, 100, 150 and 200kg ha-1). The use of the Azospirillum brasilense bacterium, with or without nitrogen doses, promoted an increase in oil yield in the grains. The Orion variety was the one that stood out the most when inoculated with the bacterium Azospirillum, being the most efficient when cultivated Under nitrogen The adoption of this practice is not a substitute for the use of nitrogen fertilizers, but may be an alternative to reduce the costs of the producer.
subject: Ciências agrárias
  topic: section
subject: Nitrogen fertilization. Biological fixation. Inoculation. Zea mays L.
  topic: keywords
subject: Agrarian science. Fitotecnica
  topic: disciplines
creator: Vanderlan Carneiro Dias
creator: Joenes Mucci Peluzio
creator: Maria Dilma Lima
creator: Evandro Reina
rights: Direitos autorais (c) 2018 Journal of Bioenergy and Food Science
date: 2018-11-17
publication date: 2018-11-17
starting page: 106
ending page: 118
doi: 10.18067/jbfs.v5i4.212

Obtaining candied fruit of Calabash (Lagenaria siceraria)
type: item
description: Calabash is considered a non-traditional herb, for not being normally consumed. Osmotic dehydration is an alternative to add value to this vegetable. The objective of this study was to develop candied fruit of calabash (Lagenaria siceraria) and evaluate their physical, chemical and sensory characteristics. The calabash was sanitized, peeled, cut into cubes and bleached. For the osmotic process of calabash pieces, sucrose was dissolved in water and treatments were prepared namely: T1 - Sucrose concentration at 10%; T2 - Sucrose concentration at 20%; T3 - Sucrose concentration at 40% and T4 - Sucrose concentration at 60%. The calabash cubes remained in their respective concentrations for a period of 10 days until complete saturation. After the crystallization the cubes were washed in running water and dried in an oven at a temperature of 60 ºC for 6 hours. The physical, chemical, microbiological and sensory analyzes were performed. There was no significant difference between the treatments for pH values. The treatment T4 showed higher value of ascorbic acid (2.06) at the end of the treatment days. Moisture was greater in treatment T1, while T4 presented the lowest moisture content. T4 showed higher soluble solids content. The values found for molds and yeasts were within the legislation. The treatments T3 and T4 showed the highest acceptance rate for all the evaluated attributes. The in natura calabash transformation for its candied form added value to this product.
subject: Food Technology
  topic: section
subject: Adding value
  topic: keywords
subject: Crystallization
  topic: keywords
subject: Saturation
  topic: keywords
subject: Sensory analysis
  topic: keywords
subject: food technology
  topic: disciplines
creator: William Renzo Cortez-Vega
creator: Rosalinda Arévalo Pinedo
creator: Marcello Lima Bertuci
creator: Sandriane Pizato
creator: Carlos Alberto Baca Maldonado
creator: Aroldo Arévalo-Pinedo
rights: Direitos autorais (c) 2018 Journal of Bioenergy and Food Science
date: 2018-11-17
publication date: 2018-11-17
starting page: 119
ending page: 130
doi: 10.18067/jbfs.v5i4.246